Grilled Cauliflower & Shrimp with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu

Grilling the shrimp in the shell protects them from the searing heat of the barbecue, and is definitely worth doing.  Serve this as an appetizer and nobody minds getting in with their hands!

 

romescu

Go ahead and make a big batch of this, it goes really well with any cooked fish or chicken dish.

Romesco Sauce:

  • 1 jar (300 mL) roasted red peppers , including juices
  • 1/4 cup prepared tomato sauce
  • 3 tablespoons almond butter or 1/4 cup toasted slivered almonds
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Season to taste with salt, if needed.  Transfer to small saucepan, and set aside.

  • 1 head cauliflower , cut in large florets
  • 1/4 teaspoon salt
  • 450 g unpeeled jumbo shrimp (21 to 25 count)
  • 1 tablespoon vegetable oil
  • 1 bunch green onions

Shrimp and Vegetables: Plunge cauliflower pieces into boiling salted water for just about 2-3 minutes, and then immediately drop into ice water bath.

This can easily be turned into a vegetarian dish by omitting the shrimp, just use an assortment of vegetables.

In bowl, toss together shrimp, oil and remaining salt.

Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling.

Heat Romesco Sauce, stirring frequently until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping.  Add some crusty fresh French bread and you’ve got a great appetizer!

Taco Seasoning Mix

Taco Seasoning 1

How pretty is this colourful group of seasoning?

Ever noticed how many ingredients you can’t spell or pronounce on those premade taco seasoning packs??  Stop the madness with this mixture.  A little bit of flour makes the ground meat have a wee bit of a saucy texture.  Don’t stop at ground meat for goodness sake (pun? word play?)..  Sprinkle this over vegetables and roast them up – drizzle with a little lime crema and you’ve got an amazingly tasty dish.

Ingredients

  • 1 tablespoon flour
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon cayenne powder (use less if you aren’t keen on the heat)
  • 1/2 teaspoon oregano

Mix all this up in a small bowl, and then have it on hand to season meat or vegetables.  You’ll be so glad you took a few minutes to get this ready.

Taco Seasoning 2

To use this for ground meat tacos, brown your meat in a fry pan, then add 2 tbsp mixture for each pound of ground meat and add about 2 tbsp water, stir and cook just until meat is cooked through.

If you want to leave the flour out altogether that is just great, that makes it even more versatile:

Salad Vinaigrette:  1 tbsp mix to 2 tbsp lime juice and 7 tbsp olive oil.

Vegetable (or chip!) Dip: 1 tbsp (or to taste) with 1/4 cup each plain yogurt and good mayonnaise.

Grilled Shrimp:   Sprinkle a generous amount over shrimp before grilling.

Taco Seasoning 3

I like to mix up 3 x this recipe and just keep it on hand.  Try it, you’ll do the same thing!

Scallion Pancakes

Scallion Pancake 9

Crispy, flaky and little crunches of salt – perfection.

We fell in love with Scallion Pancakes at Mad Mango Cafe in Kelowna, served with an amazing laksa.  That’s a little bite of heaven.  Ever since, I’ve looked up a few recipes, and never quite had the courage to try making them.  Tonight’s menu included a chicken laksa, and just on a whim, decided to give these scallion pancakes a go.  I found this recipe on the “Serious Eats” website, and I didn’t change a thing.  They were far quicker and easier to make than I thought, and FAR exceeded our expectations.  If you have fun playing with dough, make sure to give this a try.

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting work surface
  • 1 cup boiling water
  • Up to 1/4 cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens

Oil for frying

Salt for garnish

Directions

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4  cup of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.  (If you don’t have a food processor, just mix the dough together by hand and knead until smooth and soft)

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface.

Scallion Pancake 1

Okay, so my dough ball isn’t exactly a perfect circle, but that’s okay, it will get there.

Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Scallion Pancake 2

See?  What did I tell you, looks like a circle now!  Gently flatten with your hand, then start to roll.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Scallion Pancake 3

Scallion Pancake 4

Scallion Pancake 5

Make sure to brush on just a very delicate layer of sesame oil – if you get too much on there the oil will start to pop out when you roll the dough.  

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes.

Scallion Pancake 6

Scallion Pancake 7

Just look at that flaky crust!

Scallion Pancake 8

As soon as you remove the pancake from the oil, immediately sprinkle with a little sea salt.

Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping.  Repeat with remaining 3 pancakes.

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons Chinkiang or rice wine vinegar
  • 1 tablespoon finely sliced scallion greens
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons sugar

Combine all ingredients, and set aside at room temperature.

Butternut Squash Salad

Roasted squash, crunchy pepitas, salty feta, and tart pickled red onions.  This salad has it all, and can be served warm or cold.  Make a big batch it keeps so well.

Butternut Squash Salad

 

1 butternut squash (about 2 pounds)

5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste

1 cup cooked barley

Barley

1 cup chopped fresh kale, massaged well until it is bright green

Kale, massaged

Look how much brighter the massaged kale is, compared to the kale at the bottom of the photo.  Massaged kale is more tender and easy to digest also.

1/3 cup toasted salted pepitas (pumpkin seeds)
3 ounces feta cheese
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped

preheat oven to 375

Peel squash and cut into bite size pieces.  Toss with olive oil, sprinkle with salt and lots of freshly ground pepper, and roast until tender, about 30-40 minutes.

To cook barley put 1/2 cup dry barley into saucepan with 2 cups water (or chicken stock for extra flavour).  Boil for 5 minutes, then turn off the heat and allow to sit for 1 hour.  Drain well.  You can easily do this a day ahead.

Dice red onion finely, and set aside in small bowl or jar.  Combine the sherry vinegar, water, salt and sugar and stir until well dissolved.  Pour over onions and allow to sit for at least 30 minutes.  You can also do this ahead of time, in fact I often have a jar of these in my fridge as they are amazing on salads, sandwiches and of course tacos!

Pickled red onion

Just love the bright colour pickled red onions get, with a gorgeous pink vinaigrette.  Yum.

The pumpkin seeds I have on hand all the time aren’t salted, so I toasted them in a little bit of olive oil, with a sprinkle of fresh sea salt.  They were so delicious I kept nibbling at them, good thing I ended up with enough for the salad.

When squash is ready, toss in a large bowl with all the other ingredients and about 3 tbsp  olive oil.

Butternut squash salad prep

Get everything ready ahead of time, and once the squash is roasted toss it all together.

Credit for this amazing salad goes to Smitten Kitchen, Deb used faro and I used barley but you can use any grain you like.  The kale was my idea too, had some in the fridge and thought it would add a nice pop of colour and texture, it did!

Roasted Marinated Sweet Red Peppers

It’s true, going through all the steps to grill and prepare these peppers does take a little bit of time.  Pick a sunny day and the sweet smell of them grilling will be enough payback.  Do enough for a dinner side dish also!  In the middle of winter when you open a jar you will immediately be transported back to that summer day.  I love using these in so many different appetizers, slivered in a salad or pasta or just served with a grilled steak.

Red pepper 4

These sweet peppers are an amazing way of capturing the tastes and smells of summer in a jar.

4 pounds firm, fresh and cleaned red bell peppers

Lightly oil peppers and sprinkle with salt and pepper.  Grill until charred in spots and softened.  Put in bowl, cover tightly and allow to sit for 15 minutes until you can easily slip the skins off.   If you don’t have a barbecue you can also do this over an open flame or in your oven with the broiler unit.

Red pepper 1

MARINADE

  • 1 cup bottled lemon juice
  • 2 cups white vinegar
  • 1 cup olive oil
  • 2 cloves garlic, quartered
  • 1 1/2 tsp salt

Bring all marinade ingredients to boil in a saucepan.

Red pepper marinade 2

In most cases I would suggest squeezing fresh lemon juice, but in this instance the consistency and acidic content of bottled lemon juice is what you need.

If you want to use these within a few weeks, just fill the jars with peppers and pour the boiling marinade over.

Red pepper 3

Seal and keep in the fridge.

SEALING AND PRESERVING

Scald jars in boiling water and heat canning lids and sealers in boiling water.  Fill jars with peppers, immediately fill to within 1/2 inch of the top.  Quickly close the jars with lids and sealers and boil in canner for 15 minutes.

 

 

Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

Zucchini Fritters

This recipe came directly from Smitten Kitchen (another wordpress site) and strangely enough (for me) I didn’t change it!

Zucchini Fritters 2

Crispy craggy bits of zucchini are a great contrast to the creamy aioli dip.

 

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

Zucchini fritters 3

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

Zucchini Fritters 1

Creamy Lemon Aioli

  • 1/2 cup good quality mayonnaise
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp minced basil
  • salt and pepper to taste

Blend it all together, and allow to sit in the fridge until fritters are ready.